Thursday, February 03, 2011

GLUTEN FREE CREPES RECIPE


Not so much a recipe, as instructions. I don't weigh anything in the kitchen, I just do it. Yes, there is some  very basic knowledge of ingredients, but honestly? I don't have the patience to follow Martha's instructions. Who has time to type a recipe? All I can tell you, stick with top quality ingredients and it will taste fantastic...no matter what you cook.

In this case, the batter is made of GF PATISSERIE'S Flour Mix, eggs, milk and a dash of salt. That's it. Nothing else. How can anyone screw that up?
 So smooth, so fine, no lumps will appear in this mixture. Nothing worse than those gluten free lumpy pancakes I have seen some images of...all it takes is some whisking.

When it comes to filling Crepes, there is no end of choices. Today, for Isabella wanted Strawberries & Chocolate, Pecan, Chocolate and whipped cream and also a savory Ham & Swiss cheese version. She can put it away if she likes it. But why stop there?

Bananas? Go for it. Slice them thin.
Ice cream? Why not. Just eat it fast, before it all melts. Any fruit goes, really.
savory? Even more choices. Spice it up with ground beef (cook it first of course), scramble an egg on top for breakfast. Endless.



FILLED WITH CHOCOLATE & STRAWBERRIES

 START WITH GFP FLOUR MIX

THREE INGREDIENTS, FOUR WITH A DASH OF SALT

 WHISK IT ALL TOGETHER (START WITH EGGS)......

 ....UNTIL YOU GET THIS SMOOTH, SOUPY CONSISTENCY

HEAT SOME BUTTER IN PAN, LET IT GET HOT 

POUR IN SOME DOUGH, BROWN IT......

  ......FLIP IT, FILL IT.

GROUND PECANS WITH WHIPPED CREAM & CHOCOLATE SAUCE

 SAVORY TOO

BROIL THE CHEESE FOR A FEW SECONDS TO GET IT ALL HOT AND STRINGY

 SERVE TO HAPPY KID

 GOOD CHOCOLATE SAUCE IS NOTHING BUT......

....MELTED CALLEBAUT CHOCOLATE & CREAM. GO MAKE SOME!

2 comments:

Cathi said...

looks fantastic! one question - is that a special crepe pan, or a regular one? Is there a secret to the flip?

H.Peter said...

It is a Crepe Pan, yes. But really, any pan will do.

No real secret to the flip, grease (butter in my case) is important.
I slide a regular dining knife half way in, lift and flip. No spatula, no special flipper.
Much easier than one believes.